Grandma always made sure this was bubbling on the back burner on holiday afternoons. The smell alone makes people wander into the kitchen. It is savory and incredibly comforting.

This 4-ingredient bacon green beans recipe is exactly the kind of dish that quietly simmers on a back burner during holiday afternoons, sending out waves of smoky, savory aroma that draw everyone into the kitchen. It’s inspired by the way many Midwestern grandmothers—mine included—stretched simple ingredients into something deeply comforting: fresh green beans, good bacon, a bit of onion, and just enough broth to let everything bubble gently until tender. The result is a skillet of bright green beans laced with crisp, browned bacon bits and soft, sweet onion, cozy enough for a holiday table yet simple enough for a Tuesday night.

Serve these bacon green beans alongside roast turkey, ham, or meatloaf, where their smoky richness can stand up to hearty mains. They’re lovely with mashed or roasted potatoes to soak up the flavorful cooking juices, and they pair well with simple buttered egg noodles or rice if you’re turning them into a full meal. For a lighter plate, serve them next to roasted chicken and a crisp green salad. They also reheat well, so they’re a great make-ahead side for potlucks or family gatherings.

Servings: 4

1 pound fresh green beans, ends trimmed

Prep the vegetables: Rinse the green beans under cool water and trim off the stem ends. Leave them whole for a more traditional look, or cut them in half if you prefer shorter pieces. Finely chop the yellow onion and set aside.

Cook the bacon: Place the bacon pieces in a large, heavy-bottomed skillet or wide saucepan over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is browned and crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate, leaving 2–3 tablespoons of bacon fat in the pan. (If there’s more fat than that, carefully spoon off the excess.)